Chocolate Eclairs

For the Pastry Cream Filling:

• 2 cups of whole milk
• 1/2 cup of granulated sugar
• 1/4 cup of cornstarch
• 4 large egg yolks
• 1/4 cup of unsalted butter
• 1 teaspoon of pure vanilla extract

For the Chocolate Glaze:

• 1/2 cup of heavy cream
• 4 ounces of semisweet chocolate, chopped
• 2 tablespoons of unsalted butter

Directions for Chocolate Eclairs

Making the Choux Pastry:

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil Butter and Water: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
3. Add Flour: Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Cool Slightly: Let the dough cool for 5 minutes. Transfer it to a mixing bowl.
5. Add Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes until the eclairs are puffed and golden brown. Cool completely on a wire rack.

Making the Pastry Cream Filling:

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. Mix Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Temper the Eggs: Gradually whisk a small amount of the hot milk into the egg mixture, then return the mixture to the saucepan.
4. Cook the Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.

Making the Chocolate Glaze:

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Melt Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth. Add the butter and stir until melted and combined.

Assembling the Eclairs:

1. Fill the Eclairs: Once the choux pastry shells are completely cool, use a small pastry bag fitted with a round tip to fill each shell with the chilled pastry cream.
2. Dip in Chocolate: Dip the tops of the filled eclairs into the chocolate glaze, allowing any excess to drip off. Place the eclairs on a wire rack and let the chocolate set before serving.

Kitchen Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Wooden spoon
• Piping bags with round tips
• Baking sheet
• Parchment paper
• Wire rack
• Heatproof bowl

Storing Leftovers

Store any leftover eclairs in an airtight container in the refrigerator for up to 3 days. The choux pastry may lose some of its crispness, but the eclairs will still be delicious. For best results, assemble the eclairs shortly before serving.

Recipe Notes and Tips

• Make-Ahead: The choux pastry shells and pastry cream can be made a day in advance. Store the pastry shells in an airtight container at room temperature and the pastry cream in the refrigerator.
• Flavor Variations: Try adding different flavors to the pastry cream, such as coffee, hazelnut, or almond extract. You can also top the eclairs with white chocolate or caramel glaze for a different twist.
• Perfect Choux: For perfect choux pastry, make sure to cook the dough thoroughly before adding the eggs and bake the shells until they are completely dry to prevent them from collapsing.